This Cajun Chicken Pasta is the perfect balance of bold flavors and weeknight convenience. The chicken is cooked in a way that gives you just the right amount of kick but with a buttery melt-in-your-mouth flavor. With a creamy sauce made in the same pan, you’ll have dinner on the table in no time—without a sink full of dishes!
It’s a Southern favorite with all the comfort you want, ready in 30 minutes.
There are plenty of Cajun Chicken Pasta recipes out there, but mine skips the shortcuts while still being easy enough to have ready in just 30 minutes. The chicken is perfectly seasoned and basted in butter, giving it a rich, buttery flavor that stays juicy without ever being dry or overcooked.
Most people have tried a version of this dish at places like TGI Fridays, Chili’s, or Red Lobster, but once you’ve made this, you’ll wonder why you ever ordered it out.
It feels indulgent and full of bold, creamy flavor, but it’s easy enough to make even on your busiest weeknights. Plus, with everything cooked in one pan (except for boiling the pasta), you won’t be left with a pile of dishes to clean up.
This recipe has been tested and refined for years, so you can trust it to deliver the best Cajun Chicken Pasta right in your own kitchen, with no fuss and all the flavor.
Ingredients for this creamy cajun chicken pasta recipe
- rigatoni pasta – rigatoni is perfect for this dish, but you can also do similarly shaped pasta like penne or ziti.
- chicken breast – be sure to grab boneless, skinless chicken breast. If you can purchase thin sliced, those are great and you won’t have to worry about thin slicing them yourself.
- garlic and herb seasoning – McCormick makes a great blend that you can find in the seasoning aisle of your local grocery store.
- cajun seasoning – a great Cajun seasoning is going to give you the best result. Make sure it isn’t expired and when you open it, it should have a strong scent.
- smoked paprika – you could use regular paprika here, but smoked paprika takes it to the next level.
- kosher salt – Morton’s coarse kosher salt is my go-to, but any kosher or sea salt will work.
- ground black pepper – if you use fresh coarse ground it will have a much stronger flavor, so go for the ground black pepper that’s already been ground to keep it a bit more mild.
- avocado oil – a neutral oil is what you’ll want here. You could also use olive oil.
- butter – salted or unsalted both work well here.
- garlic – freshly minced is great, but jarlic works here too. Take the shortcut if you need it. Just don’t use garlic powder here.
- tomato paste – just standard canned tomato paste is all you need.
- chicken stock – stock will give you the best flavor, but broth works as well.
- heavy cream – this will add richness to the sauce that gives it that indulgent factor.
- parmesan cheese – go with freshly grated here if at all possible. Pre-shredded has an anti-caking agent on it so it doesn’t get as smooth and creamy.
substitutions
When it comes to the pasta shape, you can get away with using some other similarily shaped pastas. This would work well with penne pasta and ziti.
As far as the chicken breast is concerned, you could absolutely swap them out with some chicken thighs. You’ll want to still go with boneless and skinless though. The cooking time would be a bit less since thighs don’t take as long as breasts to cook.
For the chicken stock, you could replace it with chicken broth, vegetable broth, or vegetable stock. If you have one of those on hand, feel free to swap it out.
While the chicken is a main star of this dish, you could also either add andouille sausage as well or swap the chicken out for it.
how to make cajun chicken pasta
- Bring a large pot of salted water to a boil.
- Add in the rigatoni and cook until al dente, reserving 1 cup of pasta water before you drain it.
- While the pasta is cooking, get started on the chicken and sauce.
- Add 1 tablespoon of avocado oil to a mixing bowl. Add the garlic and herb seasoning, cajun seasoning smoked paprika, salt, and pepper to the oil. Mix together to combine.
- Cover the chicken breasts with the seasoning mixture until they are fully coated on both sides.
- Heat a large skillet over medium-high heat. Add in the remaining avocado oil.
- Place the chicken breasts in the skillet and cook for about 5 minutes. Flip the chicken over and cook for an additional 5 minutes. While the chicken is cooking on the second side, add 1 tablespoon of butter.
- Baste the chicken with the butter from the skillet while it cooks on the second side. You want a good sear and for it to be cooked all the way through.
- Remove the chicken from the skillet, set it aside, and cover it until you need it. Turn the heat of the skillet down to medium.
- Add the remaining butter to the skillet you just removed the chicken from.
- Add in the garlic and let it saute for about 1 minute, just until fragrant.
- Add the tomato paste and mix to combine.
- Pour in the chicken stock and deglaze the pan, making sure to get all the little bits up from the bottom of the skillet. There’s flavor in that!
- Pour in the heavy cream and mix to combine.
- Once that’s heated and mixed through, add 3/4 cup of parmesan cheese and mix until smooth and creamy.
- Add the sauce to the cooked rigatoni and toss to combine. Slowly add in a bit of the reserved pasta water as needed to loosen up the sauce.
- Slice the chicken into thin strips bite-size pieces and serve it on top of the pasta. Sprinkle with fresh parsley and enjoy.
Top Tip
It’s important to slice and pound the chicken breasts thin. This helps them cook evenly and completely without burning. You’ll be able to get the good sear on the outside and have them thoroughly cooked on the inside.
how to store leftovers
Refrigerating
- Storage Method: Allow the pasta to cool completely before transferring it to an airtight container.
- Storage Time: Store in the refrigerator for up to 3-4 days.
- Pro Tip: Keep the pasta and chicken separate if possible. This way, the chicken stays juicier when reheated, and the pasta doesn’t become too soft.
Freezing
- Storage Method: Transfer cooled pasta into a freezer-safe container or a resealable plastic bag. If freezing, it’s best to store the sauce and pasta separately to maintain the sauce’s texture when reheating.
- Storage Time: Freeze for up to 2 months.
- Pro Tip: When freezing, add a little extra cream to the sauce before storing to help maintain its creaminess when reheated.
How to reheat cajun chicken pasta
A few reheating tips:
- Avoid Overcooking: Heat the pasta gently to prevent the chicken from becoming tough or the sauce from breaking
- Add Liquid: Whether you use cream, milk, or pasta water, adding liquid helps bring back the sauce’s creamy consistency.
Reheating from the refrigerator
- Microwave: Place a portion of the pasta in a microwave-safe dish. Add a splash of cream of milk to prevent the sauce from drying out. Cover the dish with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through. Add more liquid if necessary and continue heating until warm.
- Stovetop: Transfer the pasta to a skillet over medium heat. Add a little cream, milk, or reserved pasta water to loosen the sauce. Stir occasionally until heated through, around 3-5 minutes. For the chicken, slice and add it back to the skillet at the end, just until it’s heated through.
Reheating from frozen
- Microwave: Defrost the pasta in the refrigerator overnight or use the microwave’s defrost setting.
- Stovetop: Let the pasta thaw in the refrigerator overnight. Once defrosted, follow the same steps for reheating from the refrigerator. Reheat in a skillet with added cream or milk, stirring frequently until heated through.
Frequently Asked Questions
Yes, you can freeze Cajun Chicken Pasta, but it’s best to freeze the chicken and sauce separately from the pasta to maintain texture. Cook and cool the chicken and sauce completely before transferring them into freezer-safe containers. When ready to eat, thaw in the fridge overnight and reheat on the stovetop, then cook fresh pasta to mix in. This keeps the pasta from getting mushy.
The spiciness of Cajun Chicken Pasta depends on the Cajun seasoning you use. Most Cajun seasonings have a moderate heat level, but you can control the spice by adjusting the amount of seasoning or using a milder version. If you prefer more heat, feel free to add extra spices like cayenne pepper.
A crusty French bread or garlic bread pairs wonderfully with Cajun Chicken Pasta. The buttery, garlicky flavor complements the bold Cajun spices, and the crunch contrasts nicely with the creamy sauce. You can also try cornbread for a Southern twist!
Bell peppers, onions, and spinach are classic veggies that go great with Cajun Chicken Pasta. Bell peppers add a sweet, slightly smoky flavor, while onions bring a mild sharpness. Spinach wilts into the sauce perfectly and adds a pop of color. You can also add mushrooms or diced tomatoes for extra flavor and texture. I would recommend going with red bell pepper or green bell pepper.
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Ingredients
- 16 ounces rigatoni pasta
- 1 pound boneless skinless chicken breasts sliced and pounded thin
- 1 tablespoon garlic and herb seasoning
- 2 teaspoons cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons avocado oil
- 4 tablespoons butter
- 5 cloves garlic minced
- 1 tablespoon tomato paste
- 1/2 cup chicken stock
- 3 cups heavy cream
- 1 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil.
- Add in the rigatoni and cook until al dente, reserving 1 cup of pasta water.
- While the pasta is cooking, get started on the chicken and sauce.
- Add 1 tablespoon of avocado oil to a mixing bowl. Add the garlic and herb seasoning, cajun seasoning smoked paprika, salt, and pepper to the oil. Mix together to combine.
- Cover the chicken breasts with the seasoning mixture until they are fully coated on both sides.
- Heat a large skillet over medium-high heat. Add in the remaining avocado oil.
- Place the chicken breasts in the skillet and cook for about 5 minutes. Flip the chicken over and cook for an additional 5 minutes. While the chicken is cooking on the second side, add 1 tablespoon of butter.
- Baste the chicken with the butter from the skillet while it cooks on the second side. You want a good sear and for it to be cooked all the way through.
- Add the remaining butter to the skillet you just removed the chicken from.
- Add in the garlic and let it saute for about 1 minute, just until fragrant.
- Add the tomato paste and mix to combine.
- Pour in the chicken stock and deglaze the pan, making sure to get all the little bits up from the bottom of the skillet. There’s flavor in that!
- Pour in the heavy cream and mix to combine.
- Once that’s heated and mixed through, add 3/4 cup of parmesan cheese and mix until smooth and creamy.
- Add the sauce to the cooked rigatoni and mix to combine. Slowly add in a bit of the reserved pasta water as needed to loosen up the sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.